Continuing with my semolina/rava recipes ,this is part 2
for part 1 which featured the below mentioned recipes click here to see
Instant rava dhokla(savoury)
instant rava uttapam with a special chutney(savoury)
gulacha sheera/sheera made with jaggery(sweet)
rava ladoos which anybody can make (step-step guidance)
Goan rava and semolina tri coloured cake
Today’s featured recipes
Goan Sheero
Classic restaurant style Upma
Instant Rava dosa
Instant rava idlis
Maharashtrian style Sanja
I hope you give these recipes a try.
Please do visit my channel @AkshatasRecipes
for my chutney recipes
Red Garlic Chutney for Pav Bhaji
Lasoon Thikhat|लसूण तिखट
Roasted Onion Chutney|
Onion peanut chutney for bhakris
https://www.youtube. plain coconut chutney
Special chutney for samosas
coconut chutney for idlis,dosa,vadas etc
some more breakfast recipes
polles/no oil dosas
phodnichi poli/leftover chapati recipe
dhokla
.moong chilla
.lemon rice/leftover rice recipe
.ukad/made with rice flour similar to upma
.spicy oats pancakes
sabudana thalipeeth
pulioygre rice with pulioygre masala powder recipe included
coconut chutney sandwiches
rainbow sandwiches
oats
medhu vada
.rasam vada
oats idlis
Hello everyone and welcome to aka’s recipes thank you so much for joining me today so today I’m going to be showing you an opma recipe a very simple opma recipe and I’m going to be using uh the very fine semolina or raava or suji the reason is that it cooks faster and it
Becomes into this very light and fluffy uh opma uh and I’ve always been using fine raava as it cooks faster it’s easier and you know I just like it that way uh also the recip is very simple very few ingredients that you have you know in your kitchen most of the time so
Let’s let get started with today’s upma recipe so friends let’s start with today’s simple upma recipe let me go through the ingredients with you now here I’ve taken one watti of very fine semolina suji or raava all ingredients and grams will be given in the description box
Below now this is one mediumsized onion chopped fine 1 in of Ginger peeled and grated two small light green chilies chopped fine a few Curry leaves about a tablespoon of coriander uh chopped fine this is about a teaspoon of udid Dal and the juice of half a lemon now I’m also
Going to be using some cashew nuts some salt to taste and a half a teaspoon of sugar this is two watties of water besides that we also going to be using about half a teaspoon of mustard seeds half a teaspoon of cumin seeds and half a teaspoon of Hing or asifa so
These are all our ingredients so let’s get started now I’ve kept the two cups of water for boiling and I’m going to be roasting dry roasting the suji or the uh semolina or the raava we’re going to roast this on a low to medium flame stirring continuously till you start
Getting the aroma of the suji or the fine semolina or the raava so this should take you about a minute or so but do roast it very well that way your raava your opma will become nice nice and fluffy now wipe your uh vessel or the Pan if you’re using the same one
Again because then uh little specks of raava tend to be there and they do uh I mean it’s better to have a clean pan so now I’ve put just about half a tablespoon of oil and I’m just going to fry these uh cashew nuts till that they
Are a light golden brown in color now you can also use clarified butter or ghee for this recipe instead of oil now once I’m going to add my u mustard seeds my cumin and my ACAA to the oil I’ve added another half a tblspoon of
Oil so Al together 1 tbsp of oil now I’ve added the curry leaves I’ve added the ginger and the green chilies and we’re going to fry everything nicely the udid Dal too and we’re going to fry all of this nicely now this udit Dal gives a lovely
Flavor as well as it gives a nice little bit of a crunch to the OA now we’re going to add the onions and we’re going to saute everything very very well next goes in our roasted SE Molina or raava now remember our two cups of water are boiling that’s very important so
Just keep it on a very low flame till the water starts to boil now we’re going to fry all of this well together so that the and we’re going to add some salt and that uh teaspoon of sugar and we’re going to mix everything well so all of
The buar or the fley gets well integrated with the rava this is a very easy recipe and a very quick recipe too it gets ready very quickly and now we’re just going to pour those two cups of boiling water all over the opma all over the raava and we’re
Going to just cover it immediately don’t stir it immediately cover it and cook it for about half a minute after half a minute just mix all the ingredients like this you have already you can also see that the raava or the opma has the suji has already fluffed up
Now we’re just going to add a few drops of clarified butter or ghee and again we’re going to cover this vessel and keep it aside for I mean keep it on a low flame for another minute or so and now you can get the beautiful flavor of the upma we’re going to turn
Off the flame and now add your lemon juice and mix everything well so the lemon juice also uh coats all of the very well and then we’re just going to add a little bit of the coriander and the Casual nuts and the rest of the coriander and
The cashew nuts you can uh you know garnish it as you serve the opma and that’s it friends such a quick recipe such an easy recipe and an instant recipe so give it a Try So friends let’s get started with today’s instant raava Dosa and coconut chutney recipe now here I’ve taken exactly one cup of very fine raava or semolina one cup of rice flour if you don’t have rice flour you can use MEA and half a cup of Y yogurt or thei and
I’m also going to be using some salt to taste now I have a recipe of how to make your own di or Cur at home I will leave a link below now I’m going to add this semolina or this raava to my bowl mixing bowl in which we’re going to make our
Batter next I’m going to add my rice flour then we will add in the dahi or the curd next we’re going to add some salt to taste and then we’re going to mix all of this well now we’re going to add a little water at a time and we’re going to whisk
This till we get a very smooth smooth and runny batter we don’t want a very thick batter like a Dosa batter we want a very runny batter so your batter should have this kind of runny liquidy consistency now we’re going to cover and set this aside for at least an
Hour now we’re going to heat our iron pan and now when we’re ready to make the dosa see the batter it is nice and runny like this we’re going to add in some light green chilies some grated Ginger and some chopped up Curry leaves now I leave all the ingredients along with their
Exact measurements in the description box below now ensure that your iron tawa or your Dosa tawa that you use regularly is nice and hot now we’re just going to brush a little oil on the tawa and we’re going to stir the batter once and we’re going to pour it in this
Manner starting from the edges and then moving towards the center and you have to get this kind of porous kind of a Dosa now let the dosa cook really nice and Well on a low to medium flame till the edges start to Brown so this should take you at least
Half a minute or sometimes even up to a minute but this takes some time for the Dosa to really crisp up now if you don’t want a very crispy Dosa then the minute the uh you know the edges turn brown you can flip it off but if you want a real
Nice crispy ravad Dosa then just wait for it to become nice and brown and uh you know all the edges have to nicely Brown up now you can see that all the edges have turned nice and brown and now I can just loen up the
Dosa and then flip it now we want to cook this on the on the lower side too for at least you know uh a little at least half a minute or even less than half a minute for a few seconds till it Browns nicely on the lower side
Too and then we’re going to flip it and then just turn it in this fashion and serve it in your plate so this is how you’re going to you know just continue till uh you’re done with the batter or you know how many other dosas you want to
Make and our Dosa is ready and now I’m just going to show you a quick chutney recipe which you can make to accompany this Dosa it’s very simple friends so here all I have used is some green chili some lime some chopped up garlic and some ginger grated Ginger
I’ll leave all the instructions in the description box below some fresh grated coconut some coriander some salt and sugar so I just added all that to my uh mixer and I’m just going to squeeze in the juice of half a lemon and I’m just going to grind
This adding very little water maybe just about a tablespoon or two till I get this type of a coly ground Chutney and that’s it friends your instant raava Dosa and coconut chutney is all ready so you can make this for your breakfast and have and enjoy [Applause] it Recipe now here I’ve taken about 34 cup of very fine semolina suji or raava this is one cup of dahi and some salt to taste and a little bit of water now first I’m going to add the raava or the semolina to my mixing bowl I’m going to add some salt to
Taste I’m going to mix both of these ingredients well together now I have a recipe of how to make your own Theo C at home I’ll leave a link in the description box below and now we’re going to mix everything well together whisk it well
So that we don’t have any lumps in the batter and and then we’re going to add a little water at a time now we want a very thick paste like you would with a normal idly paste so just add about 2 tbspoon or 3 tbspoon of water add a
Little at a time now we want a very thick paste this is the consistency it should be thick not a pouring consistency like the Dosa consistency and now we’re going to cover this and keep this aside for at least 15 to 20 minutes now these are other ingredients
This is one light green chili chopped fine this is about a tablespoon of chopped coriander one small onion chopped fine a few Curry leaves a few casual nuts and 1/4 uh this is 1 in of Ginger grated fine this is about half a teaspoon of udid Dal 1/4 teaspoon of Mori or mustard
Seeds 1/4 tspoon of cumin or jira seeds 1/4 taspo of Hing or asaa and this is 1 teaspoon of baking soda so I’m mix is resting and of course we need some ghee too and I’ve also got my idly stand all ready so we’re just
Going to uh uh C fees idly stand uh plates with a little bit of ghee later on now in a pan I’ve uh added about a tablespoon of clarified butter or ghee my flame is on low to medium and now I’m going once the oil the ghee is nice and
Hot I’m going to add my mustard seeds and wait for them to splutter then goes in my cumin or jera seeds next goes in my uh udid Dal then go in the curry leaves the green chilies we’re going to fry all of this well then goes in my grated
Ginger next go in the Casual nuts the hinger or asaaa and now we’re going to add all this that we fry together into our thick batter that we prepared earlier we’re going to mix all of this well now we’re going to add the chopped onion mix it in well too the chopped
Coriander now at this time you can keep your idly pot ready and now last but is the baking soda so just fill some water in your idly stand and let it start to boil on a low to medium flame mix all of these ingredients well in your mixing bowl and
Now I’m just going to brush a little bit of clarified butter or ghee onto the idly plates you can also use oil I like the flavor of the ghee on the idley so I always put ghee and now we’re just going to take a ladle full of it and fill up the idly
Stand now don’t overfill them just fill them with one tablespoon or 2 tablespoons of the batter now this is a lovely break idea or a anytime snack idea and it’s really really delicious too and gets ready also very quickly so now my water is boiling I’m just going to place the idlies into
My stand and I put a timer of exactly 12 minutes so I am going to uh let the steamer cook on a high for 12 minutes and after 12 minutes when I open up my steamer this is how the idley look now you can see that the color of the idley
Has changed that’s because of the reaction of the B baking soda with uh some of the other ingredients so now you can just demold them they’re so they come off very very easily and you can see that they’re so light and really delicious now I’ve served them with my
Tomato chutney I have put this Chutney up in another recipe so I’ll leave a link below you can just click on it to see how I prepared this tomato chutney today’s delicious Goan Shira recipe now let’s go through the ingredients now here I have 1 cup of
Raava or semolina now you can use the fine raava or the medium raava next I have 1 cup of sugar this is regular sugar one cup of water one cup of milk now this is half a cup of uh mixed U nuts that is raisins and cashew nuts
So 1/4 cup each and half a cup of clarified butter and or ghee and a few drops of yellow or orange food color so now in a pot I’m just I’ve turned the flame on and I’m just going to add the water the milk and the
Sugar and I’m just going to stir the three ingredients well together on a low to medium heat and now I’m going to add a few drops of orange uh yellow food color you can even use orange color depending on what you like the color of your sheira
To be so I’m just using this yellow uh gel food color and just stir everything till the sugar melts and let it come to a gentle boil on a low Flame now in another pan I’m going to add the ghee or the clarified butter it’s better that you
Add a melted butter then you’re going to add the dry fruits and fry them till the cashion nuts turn nice and brown golden brown and the raisins swell up a bit and then I’m just going to take out a few little bit of it for garnish so about a teaspoon and a half
I’m just going to keep it aside for garnish and I’m going to add the raava the semolina to this ghee and we’re going to fry this for a whole 1 and 1 half minute because we want the semolina to get you know the ghee nicely Incorporated in it so you can put a
Timer on your phone and for 1 and a half minute just fry this on a very low flame stirring continuously and you’ll get this beautiful Aroma of of the rava so don’t skip this step this is really important for that light and lovely sheira and now I’m going to add our
Water milk sugar and food color mixture see that it comes to a nice boil before you add it and now you’re just going to mix everything nicely together and I’m just going to cover and cook this for half a minute stirring in between just once and you’ll see that everything has
Come together really really well so just mix everything really nicely together and then after this what I like to do is I just put the flame off and I like to just cover and keep this aside for about 2 minutes without the flame uh on without any heat on but just cover and
Set it aside for 2 minutes so everything really comes together really well so this doesn’t take much time to get ready but just cover and set it aside for 2 minutes so that everything really comes together well and you get this light and lovely soft and fluffy uh
Shea and now we all ready to serve this so here I’ve just taken a glass bowl and I’m just going to grease it with a little bit of clarified butter or ghe and then I’m going to take a spoonful of the Shera and just press it down like this just even it out
And then you’re just going to take another plate and just keep it on top of it and up turn it like this just tap it a bit and you’ll see that it nicely slides up because we greased it with some key and now I’m just going to put the lovely
Fried raisins and cashew nuts on top as a garnish and just for it to look even more pretty I’m just going to add a few mint leaves this is completely optional but it just makes it look so pretty and that’s it guys your lovely Goan Shira is all ready to enjoy with a
Hot cup of tea or coffee so I hope you like today’s recipe do give it a try and do leave your comments in the comment section below don’t forget to give this video a so friends let’s see today’s lovely Sansa recipe so these are the few ingredients that we require first I have
1 cup of fine semolina or raava this is 3 cups of water then I’m going to be using half a teaspoon each of mustard seeds asaaa cumin and turmeric powder next I have 1 medium onion that I’ve chopped fine this is about 1/4 cup of casual
Nuts 1/4 cup of fresh coriander leaves 7 to8 Curry leaves one light green chili 1/4 cup of uh uh green peas the juice of half a lemon clarified butter salt and sugar to taste and I’m also be going to be using 1 teaspoon of urit Dal or urit
Dal so now I’m going to be heating a pan now once my pan is nice and hot I’m going to add the semolina or the raava and I’m going to roast this really really well now if you’re going to be using a cup measure then then you’ll
Have to take 1 is to three that is 1 cup of raava to three cups of water or if you’re using a steel bti like this then also it goes the same 1 is to three so I’m going to be heating the water and let it come to a very gentle
Boil on a low flame now we got to roast the raava or the semolina really well so I did this for about 3 minutes on a very low flame and you’ll get the aroma of the rava now once the semolina or the is nicely roasted you’re going to transfer
It to a bowl and you’re going to clean your pan if you’re using the same pan clean it very well so that you I mean with the white uh with a clean cloth and then again to put it on the heat and you’re going to add 4 tpoon of ghee or clarified
Butter now let the ghee get nice and hot on a low to medium flame once it heats up we’re going to add half a teaspoon of our mustard seeds or Mori or or Ry let the mustard seeds come to you know begin to splutter once that happens you’re going
To add half a teaspoon of jera or cumin seeds next I’m going to add the curry leaves or you can add the curry leaves whole or you can even chop them up try to use fresh Curry leaves then I’m going to add the green chili that I’ve just chopped
Fine we’re going to add half a teaspoon of asaaa or hinger half a teaspoon of turmeric powder or Hy because we’re going to give this it’s going to give it a beautiful yellow color now we’re going to add uh the udid Dal and now we’re going to sauté everything
Nicely fry the chilies really well so that it flavors the ghee now we’re going to add our onion so I’ve taken one medium sized onion and chopped it fine we’re going to fry the onion till it gets nice and translucent now if your water has come
To a boil you can turn the heat off under the water that is boiling but fry your onions really nicely then we’re going to add the green peas now this is completely optional if you have green peas you can add it otherwise it’s okay if you skip it
Now you’re going to add the Casual nuts now you can split the cashew nuts into two halves now we’re going to add the roasted raava or the semolina that we had uh kept aside in the bowl and now we’re going to mix everything really really well together see that there’s no white part
Of the semolina you know left it should be nice and yellow now we’re going to flavor it with some salt to taste and I’m also going to be adding a pinch of sugar Again mix the salt and the sugar in well we need to roast everything I mean
You know fry everything nicely so everything gets nicely mixed up together so if you do it this way and follow the uh you know the steps then you’ll get this lovely light and fluffy and really delicious sza and now I’m going to add the hot water be extremely careful because it
Tends to Splatter so stand a little bit away from the uh pan and just pour this hot boiling water onto the uh semolina don’t mix it immediately cover and cook this on a low to medium flame take till the water evaporates keep an eye on it
Now you can see that all the water has gone away so now we’re going to just loosen this uh mixture very lightly keep the flame very low and just mix everything very very gently so you can also you can see that it’s almost cooked but we need to keep it a little while
Longer so loosen it up and now again I’m going to cover this and just cook it for about a minute on a very low flame and now you can see that it’s nice and light and fluffy and you get a beautiful Aroma of you know all the ingredients come
Together and now I’m just going to add some fine L chopped coriander now what I do with my coriander or cim be is I soak it in a water with some salt add it it for about 10 minutes and then rinse it really well
Dry it and then chop it up so then add that too and mix it in really well I also have a video on how I store my coriander I’ll leave a link below how I clean it and how I store it now we’re going to turn the flame off and we’re
Going to add the juice of half a lemon now a small tip over here don’t throw away these lemon seeds or lemon Pips what I do is I have a small pot in my kitchen window and I just keep you know popping these seeds as in when I use
Lemon uh into the pot that way I have a small little lemon tree growing in my pot so don’t throw away these seeds you can just put them in any uh you know uh pot that you have in your uh window sill that way you’ll get a lovely lemon
Tree and uh you know you can really use this so just a small tip so now once you add the lemon juice remember our heat is off just mix in the lemon juice nicely so that it coats the entire uh you know all of the semolina and the
Raava and that’s it guys our Sanja or Sansa is all ready and enjoy this with a lovely hot piping hot cup of tea or coffee do try out this recipe and do leave your comments in the section uh in the comment section below I would love
To hear from all of you take care guys see you in my next video video Bye